NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 oz Brown rice noodles

1 large Egg

1 tsp Sesame oil

1 tbsp Tamari

1 tbsp Fish sauce

1 tbsp Lime juice

1 tsp Maple syrup

1 cup Bean sprouts

2 stalk Green onions

1 clove Garlic

0.5 tbsp Peanuts

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 20-30 minutes until flexible but firm, then drain.

• 2

  In a small jar, whisk together the tamari, fish sauce, lime juice, and maple syrup until the dressing is well combined.

• 3

  Heat the sesame oil in a large wok or non-stick skillet over medium-high heat.

• 4

  Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until the aromatics are fragrant.

• 5

  Add the shrimp to the pan and sear for 1-2 minutes per side until they turn pink and are just cooked through.

• 6

  Push the shrimp to one side of the pan and crack the egg into the empty space, scrambling it quickly with a spatula until set.

• 7

  Toss in the drained noodles and the prepared sauce, stir-frying for 2 minutes until the noodles absorb the liquid and soften.

• 8

  Fold in the fresh bean sprouts and sliced green onions, removing from heat immediately to ensure the sprouts stay crisp.

• 9

  Serve the pad thai hot, topped with crushed peanuts for a satisfying and nutty texture.